Homemade Hidden Veggie Pizza Rolls

One thing is clear: it’s 2018, the age of Amazon Prime and online ordering, and I just can’t bring myself to go into a grocery store anymore.

Many weeks I order all my groceries for the week online ahead of time and have the ingredients ready each night. This week, I just couldn’t see ahead that far. I ordered ingredients for Monday, Tuesday, and Wednesday, but the thought of Thursday seemed so far away, and I was definitely out of dinner ideas when I placed the order way back when, from my marital bed, at 9 a.m. on Monday morning.

Now, Thursday is here, and I’m fresh out of ingredients. But out of ideas? Not today, Satan. 

Since going inside a grocery store definitely isn’t an option, I cannot overstate the benefit of the old-fashioned freezer clean-out. Some frozen phyllo dough/frozen pie crust, a package of frozen spinach, a jar of store-bought marinara, and some cheese, and here I am about to be the person who makes and serves homemade pizza rolls. I also tried my hand at homemade focaccia.


Homemade Hidden Veggie Pizza Rolls

  • 1 roll of frozen phyllo dough or 2 refrigerated pie crusts
  • 1 package chopped frozen spinach
  • 1 block cream cheese
  • 1 Tbsp. red wine vinegar
  • 1 (5 oz.) container grated Parmesan cheese
  • 1 tsp. salt, or to taste
  • 1/4 tsp cumin
  • 2 cups canned marinara

Defrost phyllo dough or pie crust; drain spinach.

When spinach is drained, use a stand mixer to mix spinach, cream cheese, Parmesan, and red wine vinegar. Season with salt and cumin; add marinara sauce.

If desired, transfer to a food processor and pulse until spinach is completely chopped and blended.

If using phyllo dough, place a spoonful of filling onto one corner of a 2-3 sheets of dough. (Do not overfill or the filling will creep out) Fold into a triangle shape and continue to fold the triangle over itself, using the whole sheet. Bake following package instructions.

If using pie crust, use a 4-inch biscuit cutter to cut small round circles. Place a spoonful of filling on each circle, then top with another circle and press edges together with a fork. Bake following package instructions.

Yield: A LOT. (I got about 18 rolls out of the phyllo dough, and 8 rolls out  of the pie crust–way more than a family of five could eat, even with seconds). 


This freezer clean-out turned out to be a surprise hit at my house. I made sure to process the spinach so no one even noticed its presence. Next time I do this I’ll also add steamed pureed cauliflower. My family liked both versions but slightly preferred the pie crust version to the phyllo dough variety. I froze the leftovers—they’ll make a great, veggie-packed movie snack for another night!

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